Quinoa recipe with cavolo nero

Quinoa Recipe:

This is one that pasted the JP test, he even said it was yummy!  I was lucky enough get sent a care package this week from a friend in California with Red Quinoa.  It was such a treat!  This recipe takes it’s inspiration from Heather Quinoa Recipe on www.101cookbooks.com

a splash of extra-virgin olive oil


a pinch of fine grain sea salt, and freshly ground black pepper


1 onion, and fresh ginger

3 cups cooked quinoa* (or brown rice, or other grain)


1 cup corn, fresh or canned


1 1/2 cups kale, spinach or other hearty green,-I used cavolo nero from the garden (another good seed find in a garden shop in Sicily).  Finely slice and cook it with an onion and olive oil until it wilts.

3 tbsps pesto
-I use a vegan pesto-bus fresh basil oil would work just as well

1/3 cup pumpkin seeds, toasted


1/4 cup slow roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big wok or pot heat the olive oil and salt over medium-high heat. Stir in the onion and ginger and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the cooked kale or cavolo nero.  Remove the wok from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to a low temperature. Cut each tomato in half, cut side up and arrange in a large baking tray.  Mix 2 spoonfuls of brown sugar, and a few pinches of salt, and black pepper - sprinkle this over the tomatoes.  Place in the oven and slow roast for 1 hour or so, until the tomatoes are shrunken and sweet.